Blackberries: Many wild berries are not safe to eat, it’s best to stay away from them. But wild blackberries are 100% safe to eat...
Blackberries:
Many
wild berries are not safe to eat, it’s best to stay away from them. But
wild blackberries are 100% safe to eat and easy to recognize. They have
red branches that have long thorns similar to a rose, the green leaves
are wide and jagged. They are best to find in the spring when their
white flowers bloom, they are clustered all around the bush and their
flowers have 5 points. The berries ripen around August to September.
Dandelions:
The
easiest to recognize is the dandelion, in the spring they show their
bright yellow buds. You can eat the entire thing raw or cook them to
take away the bitterness, usually in the spring they are less bitter.
They are packed with Vitamin A and Vitamin C, and beta carotene.
Asparagus:
The
vegetable that makes your pee smell funny grows in the wild in most of
Europe and parts of North Africa, West Asia, and North America.
Wild
asparagus has a much thinner stalk than the grocery-store variety. It’s a
great source of source of vitamin C, thiamine, potassium and vitamin
B6. Eat it raw or boil it like you would your asparagus at home.
Elderberries:
An
elderberry shrub can grow easily grow about 10 feet and yield tons of
food, their leaf structure is usually 7 main leaves on a long stretched
out stem, the leaves are long and round and the leaves themselves have
jagged edges. These are easiest to identify in the spring as they
blossom white clustered flowers that resembles an umbrella. Mark the
spot and harvest the berries when they’re ripe around September.
Elderberries are known for their flu and cold healing properties, you can make jelly from them and are very sweet and delicious.
Gooseberries:
These
are also common in the woods in northern Missouri, the branches are
grey and have long red thorns, and the leaves are bright green and have 5
points, they have rounded edges and look similar to the shape of a
maple leaf.
The flowers in the spring are very odd looking, they are
bright red and hang down, the berries ripen around late May early June.
Mulberries:
Pine:
There
are over a hundred different species of pine. Not only can the food be
used as a supply of nourishment but, also can be used for medicinal
purposes. Simmer a bowl of water and add some pine needles to make tea.
Native americans used to ground up pine to cure skurvy, its rich in
vitamin C.
Kudzu:
Pretty
much the entire plant is edible and is also known for medicinal values.
The leaves can be eaten raw, steam or boiled.
The root can be eaten as
well. (like all herbs, pregnant women and breast-feeding woman should
consult a physician first before use)
Daylily:
You
can find this plant in many parts of the country, These are not
tigerlilies or easterlilies (which are toxic), a daylily is completely
safe to eat.
Daylilies have bright orange flowers that come straight out
of the ground, their main stock/stem has no leaves so that’s your
confirmation that it’s a day lily, if you see an orange six-petal flower
like this one that has a bear stem (no leaves) it’s a daylily. You can
eat them whole or cook them or put them in salads.
Pecans:
The
trees mature around 20-30 ft, some can grow up to 100 ft tall. The
leaves are bright green and long, smooth edges and the pecans themselves
are grown in green pods and when ripe the pods open and the seeds fall
to the ground.
Hazelnuts:
Hazelnut
trees are short and tend to be around 12-20 ft tall, the leaves are
bright green and have pointed edges, the hazelnuts themselves grown in
long strands of pods and generally ripen by September and October.
Walnuts:
Walnut
trees are the most recognizable and the tallest nut tree in North
America, they can range from 30-130 feet tall. The leaf structure is
very similar to the pecan, the leaves are spear like and grow on a long
stem 6-8 leaves on both sides. The leaves edges are smooth and green.
The walnuts tend to grow in clusters and ripen in the fall.
Acorns:
Acorns can tend to be bitter, they are highly recognizable as well, they should be eaten cooked and a limited amount.
Hickory Nuts:
Hickory
nut trees can grow about 50-60 ft tall, their green leaves are spear
like and can grow very large, they have pointed edges. The hickory nut
is round and ten to ripen in September or October.
Cattail:
Known
as cattails or punks in North America and bulrush and reedmace in
England, the typha genus of plants is usually found near the edges of
freshwater wetlands. Cattails were a staple in the diet of many Native
American tribes. Most of a cattail is edible. You can boil or eat raw
the rootstock, or rhizomes, of the plant. The rootstock is usually found
underground. Make sure to wash off all the mud.
The best part of the
stem is near the bottom where the plant is mainly white. Either boil or
eat the stem raw. Boil the leaves like you would spinach.
Garlic Mustard:
Edible
parts: Flowers, leaves, roots and seeds. Leaves can be eaten in any
season, when the weather gets hot, the leaves will have a taste bitter.
Flowers can be chopped and tossed into salads. The roots can be
collected in early spring and again in late fall, when no flower stalks
are present.
Garlic mustard roots taste very spicy somewhat like
horseradish…. yummy! In the fall the seed can be collected and eaten.
Chickweed:
These
usually appear May and July, you can eat the leaves raw or boiled,
they’re high in vitamins and minerals! (pregnant women and
breast-feeding woman should consult a physician first before use)
Herb Robert
Edible
parts: The entire plant. Fresh leaves can be used in salads or to make
tea. The flower, leaves and root can be dried and stored using it later
as a tea or herbs as a nutrient booster.
Rubbing fresh leaves on the
skin is known to repel mosquitoes, and the entire plant repels rabbits
and deer which would compliment and protect your garden. (like all
herbs, pregnant women and breast-feeding woman should consult a
physician first before use)
Beach Lovage:
Use
the leaves raw in salads or salsas, or cooked in soups, with rice, or
in mixed cooked greens. Beach lovage can have a strong flavor and is
best used as a seasoning, like parsley, rather than eaten on its own.
Beach lovage tastes best before flowers appear, and is also called
Scotch lovage, sea lovage, wild celery, and petrushki.
Plantain:
Is
another one of those plants that seems to thrive right on the edge of
gardens and driveways, but it’s also edible. Pick the green, rippled
leaves and leave the tall flower stems. Blanch the leaves and sauté with
some butter and garlic just as you would with kale or any other tough
green.
Garlic Grass:
Garlic
grass (Allium vineale or wild garlic) is an herbal treat often found
lurking in fields, pastures, forests and disturbed soil. It resembles
cultivated garlic or spring onions, but the shoots are often very thin.
Use it in sandwiches, salads, pesto or chopped on main courses like
scallions.
Watercress:
Cresses
(Garden cress, water cress, rock cress, pepper cress) are leafy greens
long cultivated in much of Northern Europe. They have a spicy tang and
are great in salads, sandwiches, and soups.
Lamb’s Quarters:
Use
the leaves raw in salads, or cooked in soups, in mixed cooked greens,
or in any dish that calls for cooking greens. Lamb’s Quarters are
susceptible to leaf miners; be careful to harvest plants that are not
infested.
Although Lamb’s Quarters are best before the flowers appear,
if the fresh young tips are continuously harvested, lamb’s quarters can
be eaten all summer. Lamb’s Quarters is also called Pigweed, Fat Hen,
and Goosefoot.
Goose Tongue:
Use
the young leaves raw in salads, or cooked in soups, in mixed cooked
greens, or in any dish that calls for cooking greens. Goosetongue is
best in spring and early summer, before the flowers appear. Goosetongue
can be confused with poisonous Arrowgrass, so careful identification is
essential. Goosetongue is also called Seashore Plantain.
Pigweed:
Edible
parts: The whole plant – leaves, roots, stem, seeds. The Amaranth seed
is small and very nutritious and easy to harvest, the seed grain is used
to make flour for baking uses. Roasting the seeds can enhance the
flavor, also you can sprout the raw seeds using them in salads, and in
sandwiches, etc.
Young leaves can be eaten raw or cooked like spinach,
sautéed, etc. Fresh or dried pigweed leaves can be used to make tea.
Monkey Flower:
Use
the leaves raw in salads, or cooked in soups, mixed cooked greens, or
any dish that calls for cooking greens. Monkey flower is best before
the flowers appear, although the flowers are also edible and are good in
salads or as a garnish.
“Self-Heal” Prunella vulgaris:
Edible
parts: the young leaves and stems can be eaten raw in salads; the whole
plant can be boiled and eaten as a potherb; and the aerial parts of the
plant can be powdered and brewed in a cold infusion to make a tasty
beverage. The plant contains vitamins A, C, and K, as well as flavonoids
and rutin. Medicinally, the whole plant is poulticed onto wounds to
promote healing.
A mouthwash made from an infusion of the whole plant
can be used to treat sore throats, thrush and gum infections.
Internally, a tea can be used to treat diarrhea and internal
bleeding. (like all herbs, pregnant women and breast-feeding woman
should consult a physician first before use)
Mallow Malva neglecta:
Edible
parts:All parts of the mallow plant are edible — the leaves, the stems,
the flowers, the seeds, and the roots (it’s from the roots that cousin
Althaea gives the sap that was used for marshmallows). Because it’s a
weed that grows plentifully in neglected areas, mallows have been used
throughout history as a survival food during times of crop failure or
war. Mallows are high in mucilage, a sticky substance that gives them a
slightly slimy texture, similar to okra, great in soups.
Mallow has a
nice pleasant nutty flavor. One of the most popular uses of mallows is
as a salad green. (like all herbs, pregnant women and breast-feeding
woman should consult a physician first before use)
Miner’s Lettuce:
Parts:
Flowers, Leaves, Root. Leaves can be eaten raw or cooked. A fairly
bland flavor with a mucilaginous texture, it is quite nice in a salad.
The young leaves are best, older leaves can turn bitter especially in
the summer and if the plant is growing in a hot dry position. Although
individual leaves are fairly small, they are produced in abundance and
are easily picked. Stalks and flowers can be eaten raw.
A nice addition
to the salad bowl. Bulb also can be eaten raw. Although very small and
labor-intensive to harvest, the boiled and peeled root has the flavor of
chestnuts. Another report says that the plant has a fibrous root system
so this report seems to be erroneous.
Sweet Rocket (Hesperis matronalis)
This
plant is often mistaken for Phlox. Phlox has five petals, Dame’s Rocket
has just four. The flowers, which resemble phlox, are deep lavender,
and sometimes pink to white. The plant is part of the mustard family,
which also includes radishes, broccoli, cabbage, cauliflower, and,
mustard. The plant and flowers are edible, but fairly bitter. The
flowers are attractive added to green salads.
The young leaves can also
be added to your salad greens (for culinary purposes, the leaves should
be picked before the plant flowers). The seed can also be sprouted and
added to salads. NOTE: It is not the same variety as the herb commonly
called Rocket, which is used as a green in salads.
Wild Bee Balm:
Edible
parts: Leaves boiled for tea, used for seasoning, chewed raw or dried;
flowers edible. Wild bee balm tastes like oregano and mint. The taste of
bee balm is reminiscent of citrus with soft mingling of lemon and
orange. The red flowers have a minty flavor. Any place you use oregano,
you can use bee balm blossoms.
The leaves and flower petals can also be
used in both fruit and regular salads. The leaves taste like the main
ingredient in Earl Gray Tea and can be used as a substitute.
Mallow:
Mallow
is a soft tasty leaf good in fresh salads. Use it like lettuce and
other leafy greens. You may find the smaller younger leaves a tad more
tender. Toss in salads, or cook as you would other tender greens like
spinach. The larger leave can be used for stuffing, like grape leaves.
The seed pods are also edible while green and soft before they harden,
later turning woody and brown.
I hear they can be cooked like a
vegetable. I’ve harvested and eaten them raw, and want to try steaming,
pickling, fermenting, and preparing like ocra.
Pineapple Weed:
Edible
parts: Pineapple weed flowers and leaves are a tasty finger food while
hiking or toss in salads. Flowers can also be dried out and crushed so
that it can be used as flour. As with chamomile, pineapple weed is very
good as a tea.
Native Americans used a leaf infusion (medicine prepared
by steeping flower or leaves in a liquid without boiling) for stomach
gas pains and as a laxative.
Milk Thistle:
Milk
thistle is most commonly sought for its medicial properties of
preventing and repairing liver damage. But most parts of the plants are
also edible and tasty. Until recently, it was commonly cultivated in
Eurpoean vegetable gardens.
Leaves can be de-spined for use as salad
greens or sautéed like collard greens; water-soaked stems prepared like
asparugus; roots boiled or baked; flower pods used like artichoke heads.
Prickly Pear Cactus:
Found
in the deserts of North America, the prickly pear cactus is a very
tasty and nutritional plant that can help you survive the next time
you’re stranded in the desert. The fruit of the prickly pear cactus
looks like a red or purplish pear. Hence the name.
Before eating the
plant, carefully remove the small spines on the outer skin or else it
will feel like you’re swallowing a porcupine. You can also eat the young
stem of the prickly pear cactus. It’s best to boil the stems before
eating.
Mullein Verbascum thapsus:
Edible
parts: Leaves and flowers. The flowers are fragrant and taste sweet,
the leaves are not fragrant and taste slightly bitter. This plant is
best known for a good cup of tea and can be consumed as a regular
beverage.
Containing vitamins B2, B5, B12, and D, choline, hesperidin,
para amino benzoic acid, magnesium, and sulfur, but mullein tea is
primarily valued as an effective treatment for coughs and lung
disorders.
Wild Grape Vine:
Edible
parts: Grapes and leaves. The ripe grape can be eaten but tastes better
after the first frost. Juicing the grapes or making wine is most
common. The leaves are also edible. A nutritional Mediterranean dish
called “dolmades”, made from grape leaves are stuffed with rice, meat
and spices.
The leaves can be blanched and frozen for use throughout the
winter months.
Yellow Rocket:
It
tends to grow in damp places such as hedges, stream banks and waysides
and comes into flower from May to August. Yellow Rocket was cultivated
in England as an early salad vegetable. It makes a wonderful salad green
when young and the greens are also an excellent vegetable if treated
kindly.
Lightly steam or gently sweat in butter until just wilted. The
unopened inflorescences can also be picked and steamed like broccoli.
Purslane:
While
considered an obnoxious weed in the United States, purslane can provide
much needed vitamins and minerals in a wilderness survival situation.
Ghandi actually numbered purslane among his favorite foods. It’s a small
plant with smooth fat leaves that have a refreshingly sour taste.
Purslane grows from the beginning of summer to the start of fall. You
can eat purslane raw or boiled. If you’d like to remove the sour taste,
boil the leaves before eating.
Wild Black Cherry:
Wild
black cherries are edible, but you shouldn’t eat a lot of them raw,
only use the cherries that are still on the branches and are deep black
in color, not red.
If you see cherries on the ground leave them alone,
when cherries wilt they contain a lot of cyanide. It’s only best eaten
when cooked, it negates or destroys the cyanide.
Sheep Sorrel:
Sheep
sorrel is native to Europe and Asia but has been naturalized in North
America. It’s a common weed in fields, grasslands, and woodlands. It
flourishes in highly acidic soil. Sheep sorrel has a tall, reddish stem
and can reach heights of 18 inches. Sheep sorrel contains oxalates and
shouldn’t be eaten in large quantities.
You can eat the leaves raw. They
have a nice tart, almost lemony flavor. (don’t take in large amounts,
pregnant and breast-feeding women consult your physician before use)
Wild Mustard:
Wild
mustard is found in the wild in many parts of the world. It blooms
between February and March. You can eat all parts of the plant- seeds,
flowers, and leaves.
Wood Sorrel:
You’ll
find wood sorrel in all parts of the world; species diversity is
particularly rich in South America. The flowers can range from white to
bright yellow and its greenery are clovers. Humans have used wood sorrel
for food and medicine for millennia. The Kiowa Indians chewed on wood
sorrel to alleviate thirst, and the Cherokee ate the plant to cure mouth
sores.
The leaves are a great source of vitamin C. The roots of the
wood sorrel can be boiled. They’re starchy and taste a bit like
a potato.
Fiddleheads:
The
term “fiddleheads” refers to the unfurling young sprouts of ferns.
Although many species of ferns are edible as fiddleheads, Ostrich Ferns
are the best. They are edible only in their early growth phase first
thing in the spring.
Blueberries:
Blueberries
are familiar to most people in Canada and the USA. They do grow wild in
many places, and the blue berries are delicious when ripe. The flowers
are said to be edible as well.
Jerusalem Artichoke:
Jerusalem
Artichokes have small tubers on the roots that are delicious. It is a
native plant, with a very misleading name. It is not at all related to
artichokes, nor does it grow in Jerusalem.
Mayapple:
Large
deeply cut leaves. Single large white flower under the leaves. Single
yellow fruit. One of the first plants to come up in the spring. They are
found in the forest, their fruit is covered by their large leaves. The
ripe fruits are edible. CAUTION: Do not eat the fruit until it is ripe.
Ripe fruits are yellow and soft. Unripe fruits are greenish and not
soft.
They are slightly poisonous when unripe: green fruits are strongly
cathartic. Mayapples are among the first plants to come up in the
spring.
Trout Lily:
Also
known as dogtooth violet, adder’s tongue, these bright yellow flowers
are the first to bloom in the spring, they have small pointy leaves.
They are found in the forests, they are edible raw.
Wild Leeks:
Wild
Leeks are onion-like plants that grow in the deep woods. They come up
in the spring, usually before much of anything else has come up.
The leaves and bulbs are edible. Please only collect when abundant, and then only collect scattered patches or individual plants. Ill effects may be experienced by some people if large amounts are eaten. If they don’t smell like onions, they aren’t wild leeks.
Black
Locust is native to the Appalachian Mountain area, and is considered an
invasive tree in other places. It grows quickly, and often in clusters,
crowding out native vegetation and aggressively invading fields.
The
roots alter the nitrogen content of the soil. Most parts of the tree are
toxic, causing digestive system problems. It is only the flowers that
we gather and consume.
Along
the fringes of my lawn in the shady areas are violets-several
varieties. Violets are cultivated in France for perfume. This is an
incredible edible. The leaves are high in vitamin C and A. I use both
the leaves and flowers in salads. Keep in mind that late season plants
without flowers may be confused with inedible greens. Play it safe.
Forage this plant only when it is in bloom.
Wild Onions:
Wild
onions and wild chives grow in fields or disturbed land. Relocate
chives to your yard. It will come up faithfully year after year. The
whole plant may be chopped into salads, soups, chili and stews. Likewise
for wild garlic if you are lucky enough to find this elusive plant.
There is some evidence that eating wild onions, wild garlic or wild
chives may reduce blood pressure and lower blood sugar.
Source: Suntactics
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